Cozzolino-Pasquale

Pasquale Cozzolino

    Biography

    Starting his studies when he was only a teenager, Pasquale’s potentialities attracted quickly the attention of Gaetano Esposito – great grand-nephew of the inventor of the Neapolitan Pizza Margherita – who took him under his wing teaching 200 years old recipes and tips about the ancient art of making Neapolitan pizza.

    After completing 6 years of Culinary school, Chef Cozzolino diversified his experience working as Private Executive Chef in concert tours throughout Europe and South America serving singers such as U2, Madonna, Muse and Cold Play, just to name few. Finally, in 2011, Pasquale settled... READ MORE

    Starting his studies when he was only a teenager, Pasquale’s potentialities attracted quickly the attention of Gaetano Esposito – great grand-nephew of the inventor of the Neapolitan Pizza Margherita – who took him under his wing teaching 200 years old recipes and tips about the ancient art of making Neapolitan pizza.

    After completing 6 years of Culinary school, Chef Cozzolino diversified his experience working as Private Executive Chef in concert tours throughout Europe and South America serving singers such as U2, Madonna, Muse and Cold Play, just to name few. Finally, in 2011, Pasquale settled down in New York City and after a year became Executive Chef at Ribalta, in the heart of Manhattan. His top-quality ingredients and his incredible talent in mixing tradition and innovation just brought to Ribalta the New York Magazine’sand Gambero Rosso’s best pizza of NYC award.

    “I gave my all to Pizza and She saved my life” says Pasquale after inventing the “Pizza Diet” in 2015 to beat his obesity and real risks of a heart attack. He lost more than 100 pounds in 7 months eating a Margherita a day for lunch proving definitively the differences between the Authentic Neapolitan Pizza and the American Pie. After being mentioned and invited in the most respected magazines and tv shows of the Globe, everyone is waiting for The Pizza Diet book coming out on May 2nd, that is going to strengthen permanently the image of Pizza Made in Naples.

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    Zucchini Escapece

    Ingredients:

    5 small Gold Bar or green zucchini
    Extra-virgin olive oil
    Sea salt to taste
    1 1/2 tbs. white-wine vinegar
    25 to 30 small fresh mint leaves, to dress and garnish
    2 cloves garlic, thinly sliced

    Directions:

    Trim zucchini, and cut crosswise into quarter-inch slices. Pour roughly 2 fingers of olive oil into a 12-inch pan, and heat over a high flame until hot. (Test the temperature by placing a zucchini slice in the oil: If it sizzles rather vigorously, it’s ready.) (2) Add enough zucchini to fill the pan without overcrowding, frying in batches and moving the slices around occasionally until they are cooked evenly and to a dark golden brown. (3) Remove zucchini from the pan with tongs or a spider strainer to a bowl lined with paper towels, flipping the squash to remove excess oil, and repeat this process for the remaining zucchini. In a mixing bowl, gently toss the fried zucchini with salt, vinegar, mint leaves, and garlic. Transfer to a serving platter, drizzle with olive oil, and garnish with more mint. Serves 4 to 6.